Ginger-Sesame Tofu Stir-Fry with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu paired with vibrant bok choy and a glossy ginger-sesame sauce for a protein-packed, gluten-free weeknight meal. This asian-inspired quick meals (gluten-free, high protein) ready in about 32 minutes pairs extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 10 min Cook: 22 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Press 14 oz extra-firm tofu between paper towels for 10 minutes to remove excess water, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Spread tofu cubes on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy around the edges.
  3. Step 3: While tofu bakes, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a small bowl.
  4. Step 4: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 cup julienned carrots and cook for 3 minutes until slightly tender. Add 2 cups chopped bok choy and stir for 2 minutes until wilted.
  5. Step 5: Pour the sauce mixture over vegetables and bring to a simmer. Add the baked tofu cubes and toss to coat evenly, cooking for 2-3 minutes until sauce thickens and glazes the tofu.
  6. Step 6: Remove from heat and sprinkle with 1/4 cup sliced green onions and 1 tsp sesame seeds. Serve immediately over rice or noodles.

Frequently asked questions

How long does Ginger-Sesame Tofu Stir-Fry with Bok Choy take to make?

Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Sesame Tofu Stir-Fry with Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-firm tofu from drying out.

Can I substitute ingredients in Ginger-Sesame Tofu Stir-Fry with Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Sesame Tofu Stir-Fry with Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Sesame Tofu Stir-Fry with Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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